I have been on quite the breakfast food journey over the past couple of years. Until about three years ago, I never ate anything but cold, sugary cereal for breakfast. Everything changed when I tried this oatmeal for the first time and the joy of eating something warm and a little more wholesome and filling in the morning was introduced to me. Even though I still love oatmeal, trying my first acai bowl in Hawaii last March put me on a whole new path. This past summer, eating a cold, refreshing smoothie bowl was almost all that I wanted to eat every morning. Recently though, when I wake up, our apartment is pretty cold and I am craving warm food again. One of the things I love about smoothie bowls is the contrast between super smooth blended fruit and the various crunchy things I sprinkle generously over the top. I am always mixing various seeds, nuts and other bits that I have in my cupboard over the bowl (I also do this with my oatmeal, but the contrast in texture isn’t so obvious). While I find myself firmly back in the oatmeal wagon, I thought that having a smoothie-esque wintery breakfast bowl would also be great to have in my arsenal: this warm applesauce breakfast bowl is it.
I am still firmly on my oatmeal-for-breakfast kick. About a year ago, my breakfast life was transformed because of this oatmeal and I haven’t looked back. Before that, I was definitely a cold-cereal girl but I can’t imagine going back. Who knows what will happen as it continues to warm up but these days I wake up craving something warm, comforting, and filling. My oatmeal is always jam-packed with fresh fruit, nuts and seeds and I definitely think that the 6-7 minutes that it takes to make the oatmeal in the morning is worth it, but I have started to wondering how I could make a big batch at the beginning of the week. Something I could have on hand, with nothing more than a quick scoop and perhaps a trip to the microwave needed for breakfast gratification. My first thought was how great it would be to be able to make a super healthy breakfast crisp, with all of the ingredients I usually use in my oatmeal.
As I mentioned in my last post, we just came back from Hawaii. One of the things I definitely wanted to try while we were there was an acai bowl. On the last day, we went out of our way to go to a place that sold them and we both got a heaping bowl filled with a delicious base of acai and banana, topped with fresh fruit, granola and coconut. It was just what I wanted. My boyfriend hadn’t really known what it was and was totally won over by it. He even said he wanted to start eating it for breakfast, which was a big statement from someone who religiously eats cereal every single day. It felt wholesome, was filling and was full of different textures. I guess that’s enough to win anyone over.
This is serious oatmeal business. For someone who has always hated (as in refused to eat in any form) oatmeal for as long as I can remember it feels like there is an unusual amount of oatmeal-related recipes on this relatively young blog. Well, what can I say? I’ve been converted. The other oatmeal recipe posted here was more of a revelation to me. It was cool that you could soak your oats overnight and wake up with a nice, filling breakfast, with some delicious toppings (if I may say so myself). In fact, for me, that one was all about the toppings, not the oats. This is quite the opposite.